Tyrosinase inhibitory mechanism and anti-browning properties of novel kojic acid derivatives bearing aromatic aldehyde moiety [PDF]
Current Research in Food Science, 2023 Kojic acid-aromatic aldehydes 6a-6m were synthesized and screened for their anti-tyrosinase activities. These compounds showed potently anti-tyrosinase activity with IC50 values in the range of 5.32 ± 0.23 to 77.89 ± 3.36 μM compared with kojic acid ...
Zhiyun Peng +4 more
doaj +4 more sources
Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples [PDF]
Frontiers in Plant Science, 2023 Enzymatic browning has a considerable negative impact on the acceptability and marketability of freshly cut apples. However, the molecular mechanism by which selenium (Se) positively affects freshly cut apples in this regard is not yet clear.
Xinyue Wang +6 more
doaj +4 more sources
Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties
HorticulturaeThe increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory
Omar Salazar-Montoya +3 more
doaj +4 more sources
The Effect of Anti-browning Agent Activated Carbon and Polyvinyl Pyrrolidone on the Rooting of Embryo Seedlings of “FengDan” and Its Transcriptome Analysis [PDF]
Frontiers in Plant Science, 2022 Peony is an excellent ornamental, medicinal, and oily plant. Its traditional seed propagation methods have the disadvantages of low propagation coefficient, long seedling cycle, and low seedling emergence rate, which severely restrict the supply of ...
Xia Chen +9 more
doaj +2 more sources
Synthesis, Antioxidant, and Antifungal Activities of β-Ionone Thiazolylhydrazone Derivatives and Their Application in Anti-Browning of Freshly Cut Potato [PDF]
Molecules, 2023 In order to develop a new type of antioxidants with high efficiency, a series of β-ionone thiazolylhydrazone derivatives were designed and synthesized from β-ionone, and their structures were characterized by 1H-NMR, 13C-NMR, FT-IR, and HR-MS.
Cong Huang +9 more
doaj +2 more sources
The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage [PDF]
FoodsEnzymatic browning poses a formidable obstacle to the commercial sustainability of fresh-cut potatoes. Although the synergistic effects of bio-inductive technologies with natural compounds in anti-browning strategies have been observed, their full ...
Jiaxuan Zheng +7 more
doaj +2 more sources
Denatonium Benzoate, the Most Bitter Compound, Reduces Weight by Promoting Adipocyte Browning [PDF]
MetabolitesObjectives: Obesity remains a global health challenge, and promoting white adipose tissue browning has emerged as a promising anti-obesity strategy. This study aimed to investigate the anti-obesity effects of denatonium benzoate (DB) and elucidate its ...
Yiqin Niu +5 more
doaj +2 more sources
Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage [PDF]
FoodsBrowning and other undesirable effects on Agaricus bisporus (A. bisporus) during storage seriously affect its commercial value. In this study, a strain, Lactiplantibacillus plantarum NML21, that resists browning and delays the deterioration of A ...
Chengrui Shi +8 more
doaj +2 more sources
Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress
Molecules, 2022 Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method
Norfadilah Hamdan +5 more
doaj +1 more source
Frontiers in Sustainable Food Systems, 2022 The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants.
Bin Wang +14 more
doaj +1 more source